Danish muesli recipe with yoghurt, plum compote and rye

A muesli recipe from Trine Hahnemann's Copenhagen Food: "Most cafés that are open in the morning will serve yogurt with fruit compote and muesli or granola. Here is my signature muesli recipe with rye bread."

Method

Preheat the oven to 150°C/300°F/Gas 2 and line a baking sheet with baking parchment.

For the Danish muesli with rye, spread the rolled oats out on the lined baking sheet and roast them for 15–20 minutes, then let them cool. Roast the almonds in a dry frying pan for 3–4 minutes, then remove them from the pan and leave them to cool, too.

Melt the butter in a frying pan over a medium heat, add the sugar and stir until dissolved. Add the crumbled rye bread and cook, stirring all the time, until roasted and crisp. Leave to cool.

Mix all the ingredients together well and store in an airtight container for up to 3 weeks.

For the plum compote, place the plums with the water in a heavy-based saucepan. Slowly bring to the boil, then reduce the heat and simmer for 15 minutes until the plums are tender. Add the sugar and gently stir until it has dissolved. Return to the boil, removing any scum that rises to the surface. Sweeten to taste with more sugar, if you like.

Remove from the heat and pour the compote into an airtight container. It will keep for 3–4 days in the refrigerator.

Take 4 jars or breakfast bowls and layer the plum compote, yogurt and Danish muesli in them to serve.

This muesli recipe is taken from Copenhagen Food by Trine Hahnemann (Quadrille, £25) with photography by Columbus Leth. Buy a copy here.